Moo Goo Gai Pan
- ¾ cup no-salt chicken bullion or broth
- 3 Tbsp soy sauce substitute (see recipe)
- ¼ cup onion, thin-sliced
- 2 Tbsp dry sherry
- 2 tsp grated ginger
- 4 tsp cornstarch
- 2 Tbsp cooking oil
- 1 Tbsp honey
- 1 large boneless skinless chicken breast, cut into bite-sized pieces
- 1 (8 oz) can water chestnuts, drained, halved lengthwise
- 8 oz fresh snow peas, halved crosswise
- 8 oz fresh mushrooms, cut in halves or fourths
- 1 cup celery and/or carrots, sliced diagonally
- In small mixing bowl stir together the chicken bullion, soy sauce substitute, dry sherry, cornstarch, and honey. Stir until cornstarch is dissolved.
- Heat the oil in a wok or heavy skillet over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes until cooked through. Remove chicken.
- Add more oil, if necessary. Add water chestnuts, pea pods, mushrooms, onions, ginger, and celery and/or carrots to the wok. Stir-fry for 3 to 4 minutes.
- Return chicken to wok. Stir the bouillon mixture again. Then stir it into the wok. Cook and stir until thickened and bubbly.
- Cover and cook 2 minutes more (or until heated through).
Serving size: ½ cup. Sodium: 56 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/moo-goo-gai-pan/
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